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Recipe by Azienda Agicola F.lli De Bonis
A simple and tasty first course, perfect for those who love bold Mediterranean flavors. Red mafaldine pair perfectly with the flavor of anchovies, the aroma of garlic, the freshness of parsley and the unique taste of taggiasca olives.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Cook the red mafaldine in plenty of salted water for the time indicated on the package.
Step 2 of 7: Meanwhile, in a pan, heat the extra virgin olive oil with the garlic and chili pepper.
Step 3 of 7: Add the anchovies and let them melt over low heat.
Step 4 of 7: Add the taggiasca olives and mix well.
Step 5 of 7: Drain the pasta al dente and transfer it to the pan with the sauce.
Step 6 of 7: Toss the pasta for a couple of minutes, adding the chopped fresh parsley.
Step 7 of 7: Serve hot, garnishing with a drizzle of raw oil if desired.
In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Gluten and Fish
In gray: not detectedDetected
| Average values | Per serving251 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,285 kJ546 kcal | 909 kJ217 kcal |
| Fat | 19.6 g | 7.8 g |
| of which saturated fatty acids | 3.32 g | 1.32 g |
| Carbohydrates | 64.75 g | 25.77 g |
| of which sugars | 4.57 g | 1.82 g |
| Fibre | 4.35 g | 1.73 g |
| Protein | 32.24 g | 12.83 g |
| Salt | 0.58 g | 0.23 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
